Pearl Barley with Wild Mushrooms

By nannydeb • February 11, 2010 • 0 Comments

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Author Notes: I like a meal in a bowl. This just sounded hearty for a drizzly winter day. - nannydeb

Serves 4 entree size portions

1 cup pearl barley, rinsed
3 cups vegetable, chicken or beef broth. I made mine with the mushroom stems and celery leaves
1 tablespoon olive oil
1/4 cup celery, chopped
1/2 cup onion, chopped
1 cup sliced shiitake mushrooms
1 cup sliced crimini mushrooms
1 large garlic clove, minced
1 tablespoon fresh thyme, minced
salt and pepper to taste

Bring barley and broth to a boil. Cover and simmer over medium heat for 40 minutes or until tender. All of the water will not be absorbed.
In a skillet, heat olive oil over medium-high heat. Add celery and cook 3 minutes.
Add onion and garlic and cook another 3-5 minutes or until onion is translucent.
Add mushrooms and cook another 5 minutes or until tender. Set mushroom mixture aside until barley is done.
Add mushroom mixture, fresh thyme, salt and pepper to barley.
Serve with some good crusty bread. The flavors are even better the next day.